Enjoy the sharp, rich flavours of the Middle East, a deft kitchen, helpful servers and a detailed menu that doubles as a glossary. Smoky grilled shrimp with cumin-dusted apples and sour grapes recalls a classic veronique, while sumac adds delicate astringency to a series of mezze, including addictive creamy hummus and musakhan, a delightful mixture of chicken, onions and pine nuts. Mains are similarly satisfying. Crisp skin and succulent flesh mingle with the sweet, tart and toasty notes of pomegranate and walnut in a savoury chicken fesenjan, while lamb tajine, in a fig and shiraz sauce, is almost too tender. Though the saffron and pistachio sauce on crème caramel tastes slightly burnt, the baklava—phyllo stuffed with walnuts and caramelized pear, and drizzled with date syrup—pleases with its restrained sweetness. The wine list is limited. Mains $17–$22.